This recipe yields 4 servings and is great for a meal at either lunch or dinner time. The preparation and cooking process will take approximately 10 minutes each.
The ingredients you will need are: 4 slices of ready-made focaccia, 120 grams of green peas that are frozen, 2 tablespoons of nduja paste, 1 piece of burrata cheese, a few fresh mint leaves for garnishing, 1 lemon for zesting, a dash of sea salt and 4 tablespoons of olive oil for grilling the bread.
Start by grilling your focaccia slices. Drizzle olive oil on a non-stick frying pan and heat it on medium. Put the focaccia slices with the inner side down onto the pan and grill them for one to two minutes until they are a uniform golden brown. Flip the slices over using tongs to toast the other side and achieve the same brown colour. Then, remove them from the pan and place them aside.
Next, fill a small saucepan with boiling water. Add the frozen peas and blanch them for two minutes, then drain and rinse them with cold water. Set them aside for later use.
Simultaneously, in a different small saucepan, melt the nduja paste over a medium heat until it is runny, and then change the heat setting to low.
To assemble each crostini, gently tear a half of the burrata over a small bowl. Then, spread the creamy interior layer of the burrata onto your toasted focaccia. Follow that with a good spoonful of heated ‘nduja, a scattering of blanched peas, and a few leaves of fresh mint. Finish up by adding some freshly grated lemon zest and a sprinkle of sea salt. Now, your crostini is ready to be served. Enjoy!